The power of the beet cannot be underestimated, especially in the fall. Beets are bitter, astringent, and sweet. They clean the blood and the bile ducts of accumulated summer heat, and speed up the elimination channels that expel it. A serving of this slaw a few times per week will help keep the doctor away. Or, to get the cleansing benefits of beets without the extra preparations, simply squeeze fresh lemon juice on shredded beets and serve as a side dish.

Raw Beet Slaw with Lemon and Mint

The power of the beet cannot be underestimated, especially in the fall. Beets are bitter, astringent, and sweet. They clean the blood and the bile ducts of accumulated summer heat, and speed up the elimination channels that expel it. A serving of this slaw a few times per week will help keep the doctor away. Or, to get the cleansing benefits of beets without the extra preparations, simply squeeze fresh lemon juice on shredded beets and serve as a side dish.

1 large beet or 2 small beets (peeled and grated)

1/4 lemon

1 mint sprig (optional)

1 tbsp sunflower seeds

salte (to taste)

Mix grated beets and lemon juice together in a small bowl. If using mint tear the leaves into small pieces by hand or snip with kitchen shears and add to the beet mixture

In a small frying pan, toast the sunflower seeds on low heat for about 5 minutes, until lightly browned, gently shaking the pan or stirring as needed to keep the seeds from burning.

Add the sunflower seeds and salt to the beet mixture and stir again

Serve 1/2 cup besides tofu tacos or inside a collard wrap. This also makes a great side dish to serve beside everyday cleansing soup or everyday Kichari.

This is an extremely cleansing beverage that kills cravings and makes a powerful snack. Sweet, slightly sour, bitter, and pungent tastes meld into a balanced juice that can be made with or without a juicer.

Cleansing Green Juice

This is an extremely cleansing beverage that kills cravings and makes a powerful snack. Sweet, slightly sour, bitter, and pungent tastes meld into a balanced juice that can be made with or without a juicer.

2 apples (cored and quartered)

4 kale or 2 handful spinach leaves leaves

1 juice of whole lemon

1 piece freshly peeled ginger (roughly chopped)

Combine all ingredients in a blender carafe with 1-1/2 cups water. Blend until it reaches a smooth consistency (more watery than a smoothie), adding more water if desired or necessary

To serve, strain the mixture through a large strainer into 2 glasses, pushing the juice through the back with a spoon

The penetrating quality of this bright drink clears your head and gets you pumped up without caffeine. Those who experience congestion upon waking will especially benefit from Refresh-O-Rama. Its best first thing in the morning, on an empty stomach. Wait at least 30 minutes before eating. If you find the drink too acidic, use lime instead of lemon juice and omit the cayenne pepper.

Refresh-o-rama

The penetrating quality of this bright drink clears your head and gets you pumped up without caffeine. Those who experience congestion upon waking will especially benefit from Refresh-O-Rama.

2 cups freshly squeezed orange juice or grapefruit juice

1.5 inch ginger root, peeled

1/2 tsp raw honey

1 juice of whole lemon

cayenne pepper (optional, for the adventurous)

Process 1 cup of the orange of grapefruit juice and keep the ginger root in a blender until well combined

Keeping the blender running, drizzle the honey through the feeder, then pour in the rest of the orange or grapefruit juice, the lemon juice and the cayenne pepper, if using. Churn for 1 minute.

Transfer to 2 glasses and drink right away, before the spices and pulp settle.

I am not always in the mood for juicing, and then I peel the fruits, section them, pull out any seeds, and add all ingredients at once, blending to a smoothie consistency.

Sweet and spicy: you can’t go wrong with this soup, which is beneficial for anybody, anytime and a simple way to boost your spring ginger intake. Once you know how to make Carrot Ginger Soup, you will want to get in the habit of having it often. Carrots have a relaxing, cooling effect on the eyes, so consider making this soup when you are spending allot of time in front front of the computer screen, which these days seems like allot…A garnish of roasted chickpeas adds texture and crunch, as well as the beneficial dry quality of beans.

Carrot Ginger Soup with Roasted Chickpeas

A sweet and spicy soup that is beneficial for anybody, anytime and a simple way to boost your spring ginger intake

In medium saucepan, begin to boil 4 cups of water and coriander powder

Coarsely chop the carrots and add to the pot. Peel and roughly dice the ginger root and add to the pot.

Boil for 15-20 minutes, covered, until carrots are tender. Add ghee or oil, salt and pepper. With an immersion hand blender, blend until smooth, or transfer to a carafe blender and cool for 2-3 minutes before blending on low, then high until smooth.

Ladle into 4 soup bowls, topping each serving with 1/4 cup of roasted chickpeas and 1/2 tsp ghee or oil

This tea will warm up the belly and kick sluggish digestion lingering from winter into gear. To help you reduce sweets, which are not indicated this time of year, cinnamon also eases a sweet tooth and balances blood sugar.

Spring Digestive Tea

This tea will warm up the belly and kick sluggish digestion lingering from winter into gear. To help you reduce sweets, which are not indicated this time of year, cinnamon also eases a sweet tooth and balances blood sugar.

2 cups water

1/2 inch fresh ginger root

1/2 star anise

2-3 whole cloves

2-3 black peppercorns

1/2 tsp cinammon powder

In a small saucepan, bring 2 cups of water to a boil.

Coarsely chop the ginger root, including the skin. Add star anise, cloves, peppercorns and cinnamon to the water

Reduce heat to low and simmer for 10 minutes

Strain into 2 mugs. Drink 6oz with or after meals

NOTE: Not everyone enjoys the taste of clove or anise. Nibble a corner of the whole spice to make sure the taste does not bother you before making this tea for the first cinnamon powder 1/2 tsp time. If you experience acid indigestion at times omit the black pepper. If you have a head or chest cold, add 1/2 tsp cumin seed to the recipe.

I created this recipe by making Everyday Cream of Anything Soup (see recipe) as a base and adding the Lemony Spring Salts. It is such a simple and delicious way to eat asparagus that this soup earned a spot in my core spring recipes. Eating asparagus in springtime, when the stalks are small and tender, is a real joy, and the vegetable purify the body’s water element. The recipe has a reduced amount of oil to help your body manage the damp qualities of springtime.

Asparagus & White Bean Soup

A simple and delicious way to eat asparagus. This soup has earned a spot in my core spring recipes

1 bunch asparagus

2 cups water

1 tsp olive oil

1/2 cup cooked white beans

1 tsp spring salts

1/4 lemon juice

fresh black pepper to taste

Using two hands, snap the asparagus at the natural breaking point. Chop the stalks into Chop the stalks into 1-inch pieces.

In a medium saucepan, boil the asparagus with 1 cup of the water until the spartans is tender, about 7 minutes.

Put the asparagus and cooking water in a blender carafe along with the other cup of water, olive oil, beans, and spring salts and blend on medium until smooth – or put the additional ingredients right in the pot, turn off the heat and process with an immersion hand blender

Put the soup back in the sauce pan and warm on low heat until hot enough to serve. Remove from heat and stir in juices of 1/4 lemon.

Serve in two bowls with lemon wedges and freshly ground pepper.

Broccoli is a nice substitute for asparagus and offers the same light qualities of bitter taste. If you are new to the Ayurvedic diet, I think you will take comfort in the familiarity of an old standby like cream of broccoli soup.